Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots
The objective of the present study was the isolation of a yeast strain, from citrus fruit peels, able to produce a polygalacturonase by submerged fermentation with maceration activity of raw cassava roots. Among 160 yeast strains isolated from citrus peels, one strain exhibited the strongest pectino...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/1698 http://www.scielo.br/pdf/cta/v33n2/aop_cta_5877.pdf http://dx.doi.org/10.1590/S0101-20612013005000047 |
| _version_ | 1855482926326611968 |
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| author | Martos, María Alicia Zubreski, Emilce Roxana Combina, Mariana Garro, Oscar Alfredo Hours, Roque Alberto |
| author_browse | Combina, Mariana Garro, Oscar Alfredo Hours, Roque Alberto Martos, María Alicia Zubreski, Emilce Roxana |
| author_facet | Martos, María Alicia Zubreski, Emilce Roxana Combina, Mariana Garro, Oscar Alfredo Hours, Roque Alberto |
| author_sort | Martos, María Alicia |
| collection | INTA Digital |
| description | The objective of the present study was the isolation of a yeast strain, from citrus fruit peels, able to produce a polygalacturonase by submerged fermentation with maceration activity of raw cassava roots. Among 160 yeast strains isolated from citrus peels, one strain exhibited the strongest pectinolytic activity. This yeast was identified as Wickerhamomyces anomalus by 5.8S-ITS RFLP analysis and confirmed by amplification of the nucleotide sequence. The yeast produced a polygalacturonase (PG) in Erlenmeyer shake flasks containing YNB, glucose, and citrus pectin. PG synthesis occurred during exponential growth phase, reaching 51 UE.mL-1 after 8 hours of fermentation. A growth yield (Yx/s) of 0.43 gram of cell dry weight per gram of glucose consumed was obtained, and a maximal specific growth rate (µm) of 0.346 h-1 was calculated. The microorganism was unable to assimilate sucrose, galacturonic acid, polygalacturonic acid, or citrus pectin, but it required glucose as carbon and energy source and polygalacturonic acid or citrus pectin as inducers of enzyme synthesis. The crude enzymatic extract of Wickerhamomyces anomalus showed macerating activity of raw cassava. This property is very important in the production of dehydrated mashed cassava, a product of regional interest in the province of Misiones, Argentina. |
| format | Artículo |
| id | INTA1698 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA16982017-11-21T13:39:04Z Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots Martos, María Alicia Zubreski, Emilce Roxana Combina, Mariana Garro, Oscar Alfredo Hours, Roque Alberto Mandioca Extractos de Levadura Poligalacturonasa Cassava Yeast Extracts Polygalacturonase Macerating Maceración Wickerhamomyces Anomalus The objective of the present study was the isolation of a yeast strain, from citrus fruit peels, able to produce a polygalacturonase by submerged fermentation with maceration activity of raw cassava roots. Among 160 yeast strains isolated from citrus peels, one strain exhibited the strongest pectinolytic activity. This yeast was identified as Wickerhamomyces anomalus by 5.8S-ITS RFLP analysis and confirmed by amplification of the nucleotide sequence. The yeast produced a polygalacturonase (PG) in Erlenmeyer shake flasks containing YNB, glucose, and citrus pectin. PG synthesis occurred during exponential growth phase, reaching 51 UE.mL-1 after 8 hours of fermentation. A growth yield (Yx/s) of 0.43 gram of cell dry weight per gram of glucose consumed was obtained, and a maximal specific growth rate (µm) of 0.346 h-1 was calculated. The microorganism was unable to assimilate sucrose, galacturonic acid, polygalacturonic acid, or citrus pectin, but it required glucose as carbon and energy source and polygalacturonic acid or citrus pectin as inducers of enzyme synthesis. The crude enzymatic extract of Wickerhamomyces anomalus showed macerating activity of raw cassava. This property is very important in the production of dehydrated mashed cassava, a product of regional interest in the province of Misiones, Argentina. Fil: Martos, María Alicia. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina Fil: Zubreski, Emilce Roxana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral; Argentina Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina 2017-11-07T14:58:06Z 2017-11-07T14:58:06Z 2013-06 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/1698 http://www.scielo.br/pdf/cta/v33n2/aop_cta_5877.pdf 0101-2061 (Print) 1678-457X (Online) http://dx.doi.org/10.1590/S0101-20612013005000047 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Food Science and Technology (Campinas) 33 (2) : 332-338 (Apr./June 2013) |
| spellingShingle | Mandioca Extractos de Levadura Poligalacturonasa Cassava Yeast Extracts Polygalacturonase Macerating Maceración Wickerhamomyces Anomalus Martos, María Alicia Zubreski, Emilce Roxana Combina, Mariana Garro, Oscar Alfredo Hours, Roque Alberto Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots |
| title | Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots |
| title_full | Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots |
| title_fullStr | Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots |
| title_full_unstemmed | Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots |
| title_short | Isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots |
| title_sort | isolation of a yeast strain able to produce a polygalacturonase with maceration activity of cassava roots |
| topic | Mandioca Extractos de Levadura Poligalacturonasa Cassava Yeast Extracts Polygalacturonase Macerating Maceración Wickerhamomyces Anomalus |
| url | http://hdl.handle.net/20.500.12123/1698 http://www.scielo.br/pdf/cta/v33n2/aop_cta_5877.pdf http://dx.doi.org/10.1590/S0101-20612013005000047 |
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